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Buckwheat Noodle Shrimp Saute

Tina absolutely loves this dish because it’s gluten free and full of fiber from the buckwheat noodles. Buckwheat noodles and shrimp offer a good amount of protein as well. If you prefer to go vegan, add tofu or tempeh instead of shrimp.

Buckwheat noodles originated in Japan in the late 1800s. Also called soba noodles, they’re made from buckwheat flour. Buckwheat noodles are fat and cholesterol-free, and are a good source of manganese and thiamine. Since buckwheat does not contain gluten, these noodles are a good choice for people following a gluten-free diet.

Ingredients

Tomato Sauce:

You can either pick up your favorite tomato sauce from the store or try and make your own. If you do decide to go with grocery-bought sauce, pick one where sugar is NOT listed in the first four ingredients.

Directions
Add buckwheat noodles to boiling water and cook for about 5-7 minutes or until al dente.

Turn stove top on medium heat. In saute pan add olive oil and heat then add chopped garlic and saute until toasted followed by the sliced onion. Continue to saute until wilted. Add shrimp and cook until shrimp turn pink. Add basil and continue to sauté and then add baby spinach, once spinach is cooked remove from heat.

Add noodles to a bowl or a plate and top with spinach/shrimp sauté then add tomato sauce.

4 thoughts on “Buckwheat Noodle Shrimp Saute”

Do you have a recipe for buckwheat noodle that doesn’t use the flour? I normally have to use at least 50% flour to make buckwheat noodles! So I can’t call it gluten free. If I use 100% buckwheat that has no gluten I can’t roll the noodles at all. The dough is falling apart!

I think the gluten free buckwheat noodle is using “gluten free” flour and I can’t eat sorghum flour so I can’t use that. I’m trying to make a noodle for my gluten sensitive friend but fail miserably each time and end up using just plain rice flour most of the time 😦

It’s so difficult to make noodle without gluten and no sorghum or xanthan gum 😦